PURPOSE

The main purpose of the experiment was to separate the cream of raw
milk by using Disk-Bowl centrifuge. The main principle of seperation depends
on density differences between fat and liquid phases. Fat is found as emulsion
in the milk. The diameter of the fat globules is significant. By increasing
diameter of globules, seperation of fat becomes easier. As well we introduced
the homogenization that primarily causes distruption of fat globules into much
smaller ones. Consequently it diminishes creaming and may also diminish the
tendency of globules to clump or coalesce.

THEORY

Centrifugal seperators make use of the common principle that an object

whirled about an axis or center point at a constant radial distance from the
distance is acted on by a force. The object being whirled about an axis is
constantly changing direction and is thus accelareting, even though the
rotational speed is constant.
Milk enters the the seperator in one type of machine by gravity; in other
type, the seperator is sealed in an air-tight casing and the milk is pumped to it
by a feed pump. Milk enters the machine through holes placed near the
centers of the discs. As the bowl revolves, the cream being lighter than the
milk or skim milk portion, is driven by centrifugal force towards the center of
bowl, while the skim milk is driected outwards. As the space between the
discs is small in relation to the length over which the cream must pass, there
is ample time for the cream to rise or separate before it reaches the center of
the bowl from which it flows out. An efficient seperator will remove all but
about 1 to 1.5% of the fat in milk so that the skim milk will contain as little as
0.02 to 0.05% fat.
By means of special type of cream seperator it is possible to prepare
cream of 65 to 85% fat content. This product known as ‘’plastic cream’’ has a
heavy body and when the fat content is 80% or more, its composition is about
that of unsalted butter. It’s sometimes uesd in the manufacture of ice-cream.
Factors are affecting seperation of cream form milk;
• flow rate of milk
• speed of machine
• plate number of machine
• daimeter of fat globules in milk
• density of milk
On the other hand, Homogenization has become a standard industrial
process, universaly practised as a means of stabilizing the fat emulsion
against gravity seperation. Essentially all homogenized milk is produced by
mechanical means. Milk is forced through a small passage at high velocity.
The disintegration of the original fat globules is achieved by a
combination of contributing factors such as turbulence and cavitation. The net
result reduces the fat globules to approximately 1µm in diameter which is
accompanied by a four-to-six-fold increase in the fat/plasma interfacial surface
area. The newly created fat globules are no longer completely covered with

1
the original membrane material. Instead they are surfaced with a mixture of
proteins absorbed from the plasma phase.
Homogenizetion tempratures normally applied are 55-80°C and pressure
is between 10 and 25 Mpa (100-250 bar) depending on the product.

MATERIAL

• 3 L raw milk
• Disc-Bowl seperator
• Churn
• Heater
• Behers
• Thermometer

PROCEDURE

Firstly, the milk was heated to 45°C and filled into the Disc-Bowl seperator
with the tap in the closed position. The machine was switched on then cream
and skim milk started to separate by respective canals. Then the obtained
cream was placed to the churn to separate the fat of cream. After that the fat
was freezed at refrigerator.
For cream separation

Firstly,3lt raw milk was heated until 45ºC.After heated milk was put ınto
cream separator.After that,cream and skim milk was taken into different
beaker.Cream was put ınto the churn and ice was added into churn to cool and
were mixed for 30 min.Finally,cream was obtained.

Milk analyses

Firstly,whole milk was heated until 30ºC.after,sample holder of analyzer

was filled with milk.Finally,the value of the fat,SNF(solid non fat) and density
was read from screen.

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 RESULTS & CALCULATION

Amount of raw milk : 3100 ml

Fat content of raw milk : 3.66 %
Fat content of skim milk : 0.21 %
Density of raw milk : 1.030 g/ml
Density of skim milk : 1.033 g/ml
SNF of raw milk : 8.87 %
SNF of skim milk : 8.94 %
Weight of cream : 144.8 gr.
Weight of baker : 118.3 gr.
Weight of butter : 140.7 gr.
Weight of fat : ……. gr.

Fat content of skim milk

Efficiency ; ∈ = 1- X100
Fat content of whole milk

∈ = (1-(0.21/3.66)) x 100  ∈=94.26 %

Amount of separated cream= 263.1g (cream+beaker) – 118.3g(empty
beaker)
= 144.8g

Amount of fat in cream = Amount of fat in raw milk - Amount of fat in skim
milk
3.66 0,21
= 3100 − 2900 = 113.46 − 6.09 = 107.37 g
100 100
107.37
(%) fat = ×100 = 74.15 %
144.8

The fat content of milk :

Weight of fat
Fat content = x 100
Weight of whole milk (ρ x V )

= ( 55 g/ 1.030 g/ml x 3100 ml x 100

= 1.78 %

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For a rigid particle moving in a fluid there are three forces acting on the body;
gravity acting downward, buoyant force acting upward and resistant or drag
force acting in opposite direction to the particle motion.
mρg
Fb = = Vp ρg
ρp

where;
Fb=Buoyant force (N)
m= mass of particle (kg)
ν= folling velocity (m/s)
ρ= density of solid particle (kg/m3)
ρ= density of liquid (kg/m3)
Vp=Volume of particle (m3)
g= gravitational acceleration (m/s2)

Fg = mg where; Fg= Gravitation force (N)

ν2
FD = C D ρA where; FD= Drag force
2
CD= Proportionality constant
A = Significant area
The resultant force on the body is then ; Fg − Fb − FD

dν
m = Fg − Fb − FD
dt
dν mρg C D ν 2ρA
m = mg − −
dt ρp 2

2g (ρ p − ρ)m
νt =
Aρ p C Dρ
3 2
For spherical particles; m= π D p ρp/6 and A= π D p /4

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 4( ρ p − ρ ) gD p
νt =
3CD ρ

In laminar flow region called the stoke’s law region for NRe<1, the drag
coefficient is
24µ 24
CD = = Where; NRe= Reynolds Number
D p νρ N Re

µ=Viscosity (kg/ms)
Dp= diameter (m)
In circular motion the acceleration from the centrifugal force is ae
g=ae=rω2 Where; ω=Tangential velocity (m/s2)
r= radial distance from centre of rotation(m)

ω2 rD 2p (ρ p − ρ)
νt =
18µ

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 ANSWERS TO THE QUESTIONS

1. What is the normal range of diameter of fat globules in milk and which
diameter is enough for prevention of creaming or targeted for
homogenization?
Normal range fo diameter of fat globules in milk :
Average diameter : 3.3 µm , maximum diameter : 10 µm
Surface area : 0.08 m2/ml of milk
Number of globules : 0.02 µm/m3
Two microns (in diameter) is enough for prevention of creaming or
targeted for homogenization.
2. What are the pressures applied for milk, cream and ice-cream?
The pressures applied
For milk : 2000 lb/in2
For cream : between 500 lb/in2 and 2000 lb/in2
For ice-cream : 2500 lb/in2 (for a single stage homogenizer)
Firstly 2500 lb/in2
Secondly 500 lb/in2 for a two stage homogenizer
3. Write the main physical events that cause the size reduction of fat
during homogenization ?
These are shearing effect, explosion and cavitation.
4. Write the advantages and disadvantages of homogenization?
Advantages of homogenization:
i. Smaller fat globules leading to no cream-line formation
ii. Whiter and more appelizing color
iii. Reduced sensitivity to fat oxidation
iv. More full-bodied flavor, better mouthfeel
v. Better stability of cultured milk products

Disadvantages of homogenization:
i. Homogenized milk can not be efficiently seperated
ii. Somewhat increased sensitivity to light-sunlight and fluorescent
tubes can result in ‘’Sunlight flavor’’
iii. Reduced heat stability especially in case of single stage
homogenization, high fat content and other factors contributing to
fat clumping
iv. The milk will not be suitable for production of semi-hard or hard
cheeses because the coagulum will be too soft
5. How many types of homogenization are used (not homogenizer)
Three types of homogenization are used :
i. two stage homogenization
ii. partial homogenization
iii. totally homogenization
6. Find the approximate sizing (number,thickness,length,slope etc.) of
disc used in cream seperator?
Number : 20-80
Thickness : 1-3 mm
Length : 10-20 cm

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 Slope : 40-60°
7. write factors affecting cream separation (instrumental and from milk)?
The efficiency of seperation is mainly affected by :
- Flow rate of milk
- Speed of separator
- Number of discs in seperator
- Length of discs
- Diameter of fat globules in milk
- Temperature of milk
- Density of milk
- Viscosity of milk
8. Which types of milk could not be seperated to give cream and skim
milk?
Homogenized milk can not be seperated to the skim milk and cream.
Because by the homogenization the diameter of fat globules are decreased to
1-10 µm which makes difficult or nearly impossible separation.
9. Drive the equation of sedimentation velocity of fat globule in a
centrifugal force field.
In circular motion the acceleration form the centrifugal force is :

ae = rω2

where ae is acceleration in m/s2 , r is radial distance from the center of

rotation in m, and ω is the angular velocity in rad/s.
The centrifugal force Fc in N acting on the particle is

Fc = m x ae =m x rω2

The sedimentation velocity of fat globules in the centrifugal force field is

:

d2 x (ρf - ρl)
V= x rω2 Stock’s Law
18 µ

where d is diameter of fat globules, ρf - ρl is the density difference

between fat and milk, and µ is the viscosity of milk.
10. Drive an equation used for calculation of loading rate for the
centrifugation of milk.

ω2. r. Dg2.(ρp - ρ)
Vt =
18 µ

dr 18 µ dr
Vt = dt = x
dt ω . (ρp - ρ).D
2
g
2
r

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 Integrating between the limits r = r1 at t = 0
r = r2 at t = t and

b =length of bowl
18 µ r2
tt = x ln
ω2. (ρp - ρ).Dg2 r1

V ω2. (ρp - ρ).Dg2

q= = r2 xV V = π.b.( r22 – r12)
tt 18 µ.ln
r1

V ω2. (ρp - ρ).Dg2

q= = r2 x (π.b.( r22 – r12))
tt 18 µ.ln
r1

loading rate for the centrifugation of milk

DISCUSSION

In the experiment we have introduced the basic and useful methods os

cream seperation and homogenization that we could not worked on
experimentaly but we have learned that the process of homogenization
causes a decrease in the diameter of the droplets in tha dispersed phase,
which slows down the settling of fat globules.
Meanwhile, we applied a cream seperation procedure in order to separate
cream and milk. The process is based on the differences in the specific gravity
of cream and skim milk. For that purpose, we used centrifugal cream
separator.
After that we produced butter by using the churn that is widely used basic
machine but most preferrable. There is a significant point about solidification
of milkfat is using ice water due to easily achieving. As well the other points
are really important for efficient separation these are ; speed of centrifuge,

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feed rate of milk, temperature of milk, properties of centrifuge(
i.e.number,thickness,length,slope etc.) and the density of milk.
At result part we have obtained 110 gr. cream containing 55 gr. fat as well
the efficiency was found about 88.8 % Our results are convenient to each
other,in the other words it is satisfied since the fat content is about 1.78.
While the efficiency is 88.8 % the result can not show ideal fat level in milk
( ideal level of fat : 2 – 4 % ) According to our research by means of cream
separator it is possible to obtain cream of 65 to 85 % fat content while the
‘’gravity separated cream’’ has an average fat content of 20 to 22 %.
Finally we have made the butter by means of churning that is the process
involving the agitation of cream until fat globules coalesce, yielding butter
granules. As well it gives a big cahance to get water-in-oil emulsion form oil-
in-water. Ideally butter has 80 % fat content that we want ot reach.

In this experiment we obtained information about the cream seperetion of

milk and homogenization.Seperation based on the density differences. The
main principle of separation by centrifugation is depending on specific gravity
differences.The most widely used for separation is the centrifugal cream
separator.The disk bowl centrifuge is often used in milk separation.
There are some parameters effecting the seperation. If the high or low speed
is applied, separation will not be desirable so, there must be optimum speed
for good separation.Temperature is also other factor, temperature should be
neither too high nor too low.If the temperature is higher than the optimum,
separation efficiency decreases because of size of the fat globules
decreases.At low temperature, separation rate decreases because of
decreasing density differences.Lower flowrate cause more viscous cream and
this is time consuming process.Applying high flowrate reduces quality of
cream.
The cream obtaining from whole milk have 51,44% fat.This result is not
between the standart cream fat content. Standart values are 20-40% fat in
cream. Obtained 180 g cream is not available for butter. Adultaration might be
done with our sample.
Fat globules in milk is reduced under one or more staged homogenization
process under high pressure.During homogenization,increasing pressure also
increses the temperature of milk.Therefore, size of fat globules decreases and
homogenization process will be high

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efficient.Homogenized milk are not used in some dairy product industry such
as cheese,ice cream and butter due to unavailable separation of curd and
cream.

We separated cream from raw milk and obtained

milk fat by aplication of churning process.

We separated the cream and skim milk by using

density differences.The cream was given out from upper
section by the separator.Because it is a heavy
phase.But skim milk is ligth phase.We don’t want to that
amount of fat greater than 40%.If the amount of fat
greater than 40%,cloggage can be occur.We added ice
in the our separated cream.Because we want to stiffen
all of the fat.

We learned that Iodine value determine the

hardness of the fat.According to our result,we observed
that density of our skim milk is greater than density of
whole milk.It is a wanted result.Because we separated
the fat of the whole milk so density of milk increase.

Fat and protein gives the color of milk.Also, Riboflavin

and β-carotene gives whiteness to milk.If pressure is
increase, η(viscosity) increase.This action don’t wanted for
driking milk.so we make two stage homogenization to
driking milk.For yogurt and ice cream,increase of viscosity
is a advantages.We make one stage omogenization.If our
cream has fat lower than 20%,we must be make
homogenization again.When fat content of milk
increase,the flow rate of milk decrease.The milk
temperature that gıven off regeneration must be 45-55ºC.

Finally,we observed perfect fat.our amount of fat is

greater than other groups.Our machine efficiency is
good.we migth be work perfectly

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